Daal-chawal with baigan bhaaja Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
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Here is the best “Daal-chawal with baigan bhaaja” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Daal-chawal with baigan bhaaja
- It’s 1/2 cup of Rice.
- It’s 1/2 cup of Arhar dal.
- Prepare 1 of Baigan.
- You need 1 of Cucumber.
- Take 1 of Cherry tomato.
- You need 1 tbsp of Oil.
- You need 1 tbsp of Ghee.
- Make ready as required of Pudina leaves for garnishing.
- Make ready 1 tsp of Cumin seed.
- Make ready 1 tsp of Turmeric powder.
- Prepare 1 tsp of Red chilli powder.
- Take as per taste of Salt.
- Take Pinch of Hing.
- Take As required of Water.
Dal Makhani And Baigan Ki Bhaji.The most fascinating, fabulously fantastic and simple lightweight Pakistan's most favorite dish, Daal Chawal Recipe (Daal Rice) is here at Sooperchef.pk.When water is dried, lower flame and cover pan.As rice are cooked, delicious baghar daal chawal are ready to serve.
Daal-chawal with baigan bhaaja step by step
- Wash rice 2-3 times with water.Cook in a pan with sufficient water. And keep aside..
- Wash arhar dal with water and cook in pressure cooker along with salt and 1/2tsp turmeric powder. Add 1 cup of water. After 2-3 whistle off the flame. After releasing the steam open the lid and stir cooked dal very well. Heat ghee in a tadka pan add hing and cumin seeds. When it's crackled add 1/2tsp red chilli powder and add this tadka in cooked dal..
- Now wash baigan and cut it into 1/2inch thick pieces in round shape. In a plate take 1/2tsp salt,1/2tsp turmeric powder and 1/2tsp red chilli powder and mix. Marinate baigan in this mixture. Now heat oil in a pan.stir fry all marinated baigan from both the sides. Remove from heat and keep it in a plate. Serve hot dal-chawal and baigan bhaja garnish with cherry tomato, cucumber strips and pudina leaves..
It consists of lentils and rice, and it is recommended to use both red lentils (masoor) and yellow lentils (moong).The lentils are cooked until mushy, typically flavored with cumin and coriander for extra flavor.It has Momina Iqbal, Ahmed Sufiyan, Salman Shahid, Shafqat Cheema, Sakhawat Naz and Babar Khan in pivot roles.
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